Baked Mac & Cheese

To Note:

Not to brag, but this is the recipe that has changed many hearts and minds about what “macaroni and cheese” really means. After just a bite or two, naysayers and pooh-pooh-ers alike have been awakened and for the first time were able to enjoy the light of cheesy, carby goodness. This recipe did not come overnight, I tinkered with different ingredients and cooking methods for years trying to make this comfort-food staple a bit healthier without sacrificing too much flavor or texture. Skim milk and pre-shredded cheeses can make the sauce gritty. Low-fat cheese doesn’t melt well. Whole-grain pasta tends to overpower. This version makes inroads toward healthfulness, but is still a bit indulgent…and so, so satisfying. Ultimately, it is baked mac and cheese at its most basic, a general foundation on which many different versions can be built. Switch up the cheeses, the pastas, the toppings. Add some meat, heat or herbs. I’ll share more ways to make this in time, but I encourage you to play around and make it your own until I do. I also encourage you to enjoy!

To Do:

Preheat the oven to 350 degrees

Shred the cheese and set aside. A food processor makes this task a breeze, but a box grater provides a free arm workout, your choice. Avoid pre-shredded cheese though, as the anti-caking additives can make your cheese sauce grainy.

Grease a 13 x 9 inch pan with a tablespoon of the butter and set aside.

Bring a large pan of water to boil and proceed to cook the pasta according to package instructions, less one minute. You want the pasta to be slightly undercooked (less than al dente), because it will cook a bit more in the oven. Once the pasta is ready, drain and rinse under cold water to stop the cooking process.

In the meantime, melt 4 tablespoons of butter over medium heat in a heavy-bottom sauce pan or Dutch oven. Whisk in the flour, mustard powder and pepper until smooth and continue to stir for a minute or two to cook out the raw flour flavor.

Slowly whisk in the warmed milk, I like to add it in thirds to make sure it is incorporated and that no lumps form.

Next, add the Monterrey jack cheese and stir until melted and sauce is smooth.

Then add the shredded Cheddar and stir until melted and smooth.

Add salt and continue to cook the sauce on medium-low, stirring frequently, until slightly thickened, about 10 minutes.

Once thickened, add the pasta to the sauce and combine well. Transfer to the greased 13 x 9 inch pan.

Get Easy Email Updates

Enter your email address to follow cook blog nosh and be the first to hear about new recipes and posts by email.

Join 278 other followers

have you met Mark?

Hi! My name is Mark Seconsky and I’m a self-taught home cook. Like many Midwesterns, I grew up eating a lot of simple, economical, meat and potato type meals that could be infinitely stretched depending on how many mouths there were to feed. But as I’ve grown, learned and dared to experiment, I began to update those recipes with healthier ingredients, global influences and time-saving hacks, all while staying true to my budget-minded beginnings.

So join me and let's start playing with our food again. I hope to make each experience easy on your wallet, easy on your waist and hopefully as enjoyable to cook as it will be to nosh!

The Cheat Sheet

Cut the salt, brighten your flavors with fresh citrus juices and various vinegars.

Booze Clues

Save the good stuff for when you can taste it most, like on the rocks or mixed with a little sparking soda. Use the mid-price stuff for mixed drinks. And the cheap stuff? Life's too short, leave it on the store shelf.

Food Zen

Calories are like days, each one is precious and should be used to the fullest!